Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 217
... supper . The three- meal system was clearly firmly established by the mid - nineteenth century , at least in the more prosperous farming districts , so more meals than one a day were expected by the harvest workers in such areas . Late ...
... supper . The three- meal system was clearly firmly established by the mid - nineteenth century , at least in the more prosperous farming districts , so more meals than one a day were expected by the harvest workers in such areas . Late ...
Page 344
... supper . But there was also ' dupis ' in the morning with ale and bread , ' dondermeat ' after dinner , and after supper there was an allowance of meat and drink called ' collation ' . Dupis , the etymology of which has not yet been ...
... supper . But there was also ' dupis ' in the morning with ale and bread , ' dondermeat ' after dinner , and after supper there was an allowance of meat and drink called ' collation ' . Dupis , the etymology of which has not yet been ...
Page 348
... Supper was of oat or barley cakes , and water gruel made with oatmeal called ' brochan ' , and a little milk or butter . Also , for the six months of the year that the potato crop lasted , there was an occasional meal of boiled potatoes ...
... Supper was of oat or barley cakes , and water gruel made with oatmeal called ' brochan ' , and a little milk or butter . Also , for the six months of the year that the potato crop lasted , there was an occasional meal of boiled potatoes ...
Contents
General | 3 |
The Cultural Study of Food | 11 |
Aspects of the Prehistoric Diet | 25 |
Copyright | |
23 other sections not shown
Common terms and phrases
Aberdeen Aberdeenshire Agriculture amongst Angus areas bacon baked bannock barley beef Beltane Berwickshire boiled breakfast brose broth Burgh butter Caithness cake cereal cheese churn coalfish coffee Cookery Book cooking cream crops diet dinner dish DOST s.v. drink Dumfriesshire early eaten eating Edinburgh eggs eighteenth century example farm farmers feast Fenton fire fish flesh flour fresh Gaelic girdle Glasgow Gregor harvest hearth Highland Hogmanay household Isles kail Kincardineshire kitchen London Lowland meal meat milk mutton nineteenth century north-east oatcakes oatmeal oats Orkney parish peas peasemeal period Perthshire piece pork porridge potato lifting PSAS puddings rabbit recipe book roast Ross and Cromarty salt scones Scotland Scots Scottish season seventeenth Shetland shortbread slice SND s.v. social levels soup sowens stone sugar supper SWRI taste towns turnips twentieth century venison wheaten bread whey whisky wine